Silky Smooth Crab Pasta


2 serves
25 minutes


This recipe was developed by Adam Swanson for Open Homes Australia Season 2. Add Mascarpone to the sauce to give it a velvety texture and rosè colour.


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100g Mascarpone
225g pappardelle pasta
11/4 cup extra virgin olive oil
2 Tbsp garlic, crushed
200g fresh South Australia blue swimmer crabmeat
1 Tbsp Fresh red chiil, finally chopped
400g tinned tomatoes
50ml brandy
1/2 cup fish stock
1/2 cup flat leaf parsley, chopped finely
salt & cracked pepper


1 Cook parpadelle pasta as per packet directions.
2 Heat a large fry pan on medium heat and add the olive oil.
3 Place garlic, chilli and crab to the fry pan and sauté for three to four 4 minutes on a low heat, so the garlic and chilli don't burn.
4 Add brandy to the pan and cook for a further two minutes.
5 Add tomatoes and using the back of the wooden spoon, crush the tomatoes slightly.
6 Add fish stock, turn down the heat and simmer for a further five minutes. Season with salt & pepper if required.
7 Turn off the heat and stir through Mascarpone.
8 Strain pasta and add to the pan, tossing through the sauce.
9 Sprinkle parsley over the top and serve.

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